I am thrilled to be reviewing Angela Liddon’s first cookbook, The Oh She Glows Cookbook. A book based on her amazing blog Oh She Glows. Check out my review and try a recipe from the book and a book giveaway!..
Review: The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out
When I first opened my package containing an advanced copy of Angela’s book I was greeted with a photo of humble rainbow carrots striped across the cover. And then when I opened the book my jaw literally dropped as I was paralyzed in excitement for the beautiful (gorgeous!) photos gazing back at me as I flipped quickly through the pages.
At first glance, the book is stunning. The polished photos could easily rival Martha Stewart – and so could the recipes! This is not just an amazing vegan cookbook, it is an amazing cookbook, period! I think anyone who holds this book in their hands will see that.
photo credit: Angela Liddon, The Oh She Glows Cookbook – recipe page 141, cream of tomato soup with roasted italian chickpea croutons
At deeper glance, here are my fave features about the book:
* The photos. Seriously GORGEOUS.
* I love how each new chapter lists all the recipes in that chapter in list format for easy browsing.
* I love the “homemade staples” chapter which contains every vegan’s fave go-to recipes like cashew cream, homemade flours and almond milk.
* I love the recipes! They echo the creativity, beauty and deliciousness found on Angela’s blog.
* It has a few amazing smoothie recipes 🙂 you know me… I made one this morning!..
Basically, if you are in the market for a new vegan cookbook and happen to pass this book in the store, GRAB IT. I can not gush enough about how great this book is. Profound words escape me because all I want to do it turn away from my computer and keep flipping through the pages discovering new nooks and crannies of the vegan yumminess and inspiration that can be found.
Angela, congratulations on such a beautiful masterpiece. I am so excited for the world to see your book. I know your recipes will inspire an even wider audience now and help more and more people make the switch to vegan – or simply add more vegan recipes to their diets. Smoothie glass cheers to you and the brilliant Oh She Glows Cookbook!
Enough gushing now, yes?
Lets share a recipe from the book!
photo credit: Angela Liddon, The Oh She Glows Cookbook
When flipping through the pages, this yummy salad recipe caught my eye and I am thrilled to be able to share it with you.
Walnut, Avocado & Pear Salad with Marinated Portobello Caps & Red Onion
pg. 103, The Oh She Glows Cookbook – re-printing permission courtesy of Angela Liddon
2 large portobello mushrooms
½ red onion, thinly sliced
1 recipe Effortless Anytime Balsamic Vinaigrette (Angela’s recipe below)
1 5oz. box mixed greens
2 ripe pears, peeled, cored, chopped
1 avpcao, pitted and chopped
⅓ cup walnuts, toasted
Intro from Angela: This salad was inspired by a dish at a local restaurant where my girlfriends and I meet for lunch once a month. With buttery pear slices, grilled marinated red onion, portobello mushrooms, toasted walnuts, and creamy avocado, it’s a delicious mix of my favorite flavors and textures, and it’s filling, too. Each portobello mushroom packs in around 6 to 8 grams protein, so add one or two and you have yourself a protein-packed salad that will go the distance.
serves 2 prep time: 15 to 20 minutes, cook time 8 to 10 minutes
gluten free, soy free, refined sugar free, grain free
1. Gently rub the outside of the mushrooms and remove and debris. Remove the stems by twisting the stem until the top pops off; discard it or freeze it for another use, such as stirfry. With a small spoon, scrape out and discard the black gills.
2. In a large bowl, combine the mushroom caps, onion, and half of the balsamic vinaigrette and toss until fluffy coated. Marinate the mushrooms and onion for 20 to 30 minutes, tossing every 5 to 10 minutes.
3. Heat a grill pan over medium high heat. Place the mushroom caps and onion on the pan and grill for 3 to 5 minutes per side, until grill marks appear and the vegetables are tender. Reduce the heat if necessary. Remove the pan from the heat and set aside until the mushroom caps are cool enough to handle, then slice the mushroom caps in long strips.
4. For each salad, place a few handfuls of mixed greens in a large bowl and top with half of the chopped pear, avocado, walnuts, and grilled mushrooms and onion. Drizzle the salad with some of the remaining balsamic vinaigrette and enjoy!
Effortless Anytime Balsamic Vinaigrette
¼ cup apple cider vinegar
3 tablespoon flaxseed oil or EVOO
2 tablespoon balsamic vinegar
2 tablespoon unsweetened applesauce
1 tablespoon pure maple syrup
1 ½ teaspoon Dijon mustard
1 clove garlic, minced
¼ teaspoon fine grain sea salt, or to taste
freshly ground black pepper
1. In a small bowl, whisk together all of the ingredients or simply combine them in a jar, screw on the lid, and shake. This dressing will keep in an airtight container in the fridge for at least 2 weeks.
GIVEAWAY. Pin this review to enter. Gain more entries for liking.
And psst.. there are TWO covers for the book. So those in Canada will see a different front cover view, FYI.
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All photos credited to: Angela Liddon. The head shot of Angela, credit: Dave Biesse
Want more of Angela? Check out her Veggie Girl Power Interview here on HHL!